Cramermullen1416

Second, 40 rats were fed a diet of cooked chicken- or beef-lard minces, either or not cured, for three weeks. Beef, compared to chicken, consumption increased lipid oxidation (2- to 4-fold) during digestion, and gut protein fermentation (cecal iso-butyrate, (iso-)valerate, and fecal indole, cresol), but oxidative stress and inflammation were generally not affected. Cured, compared to fresh, meat consumption significantly increased stomach protein carbonylation (+16%), colonic Ruminococcaceae (2.1-fold) and cecal propionate (+18%), whereas it decreased cecal butyrate (-25%), fecal phenol (-69%) and dimethyl disulfide (-61%) levels. Fecal acetaldehyde and diacetyl levels were increased in beef-fed rats by 2.8-fold and 5.9-fold respectively, and fecal carbon disulfide was 4-fold higher in rats consuming cured beef vs. fresh chicken. Given their known toxicity, the role of acetaldehyde and carbon disulfide in the relation between meat consumption and health should be investigated in future studies.Among the bioactive compounds that are considered important for the food industry, anthocyanins, which are flavonoid compounds presenting antioxidant activity and are responsible for beneficial health effects, have received researchers' attention in the last decades. In addition, anthocyanins are highly reactive and can be used as indicators of foodstuff quality conditions, particularly as a packaging ingredient. Considering this line of work, the eco-friendly film is a novel packaging technology that arose from the concern to reduce non-renewable resources and their impact on the environment. These films can be vehicles for loading bioactive compounds such as anthocyanins. Among the contribution of films in the food industry, we can highlight several potential applications i) smart film assess food quality and safety, transmitting food information to consumers and increasing the reliability of their consumption without breaking the packaging; ii) active film use to preserve food quality through the release of active agents; and iii) bioactive film carry substances in desired concentrations until their controlled or rapid diffusion within the gastrointestinal tract so that they can promote its benefit to human health. Thus, this review presents anthocyanin extract's potential as a powerful tool to improve the development of eco-friendly films, directing its purpose to the application as smart, active, and bioactive films.Chinese Rushan and Naizha, the traditional acid coagulated cheese types produced from cow and yak milk, respectively, have been consumed for more than thousands of years. In this study, we aimed to characterise peptides of Rushan and Naizha in simulated in vitro gastrointestinal digestion using label-free based peptidomic. The identified peptide sequences were subjected to BIOPEP database driven bioactivity search. In total, 309 and 225 peptides were identified from Rushan and Naizha cheese, respectively, corresponding to 20 protein annotations. Analysis of label-free quantification found different protein digestibility, where casein was the primary source of peptides in Rushan, among which 62% represented β-casein by peptide count. The release of peptides was concentrated in specific residues 145-155 of β-casein in Rushan. In contrast, κ-casein and 7 minor milk proteins were dominant in digestion of Naizha cheese (p less then 0.05). selleck chemical In particular, there were 11 peptides from digestion that were exact matches in databases to sequences with immunomodulatory, antibacterial, ACE-inhibition, DPP IV inhibition and antioxidant activities. Four novel angiotensin I-converting enzyme inhibitory (ACEI) activities peptides (YPFPGPIH, LKNWGEGW, RELEEIR, and HPHPHLS) were explored using molecular docking, chemically synthesized, and in vitro ACEI activity. The peptides had lower estimated free energy values (-5.34 to -7.66 kcal/mol), and exhibited the lowest IC50 value of 109.5, 77.7, 196.6, and 64.30 μM, respectively. Our study is the most comprehensive peptidomic analysis of Chinese Rushan and Naizha cheese to date.With the increasing globalization, new unfamiliar flavors gradually find their way into local Western cuisines. The mechanisms behind the successful integration of novel flavors into local cuisines are largely unknown. This study investigates the effects of frequency of soy sauce use, levels of food neophobia, and brand specificity on liking of a relatively unknown flavor in the Netherlands, soy sauce. A total of eighty-nine (26 men and 63 women; mean age 47.5 ± 17.7 years) high- and low-frequency users of soy sauce rated liking of five soy sauces separately presented with and without branding information. Liking of four soy sauces with the typical salty and savory flavor increased with increasing frequency of use, and with decreasing levels of food neophobia. Another soy sauce with additives resulting in a distinctive taste was liked irrespective of the frequency of use. Soy sauces, which were recognized correctly or incorrectly as the participants' own familiar brand, received 50% higher or lower liking ratings than other soy sauces, respectively. Furthermore, users of one of the brands preferred the taste of their own brand over that of other brands, whereas users of the other brands did not show such specificity, indicating clear differences in specificity of liking soy sauce among the various user groups. This study provides insights into consumer liking and preference of semi-familiar foods, revealing the contribution of consumer traits and brand familiarity that may influence the spread of unfamiliar foods.Millets are a major source of human food, and their production has been steadily increasing in the last decades to meet the dietary requirements of the increasing world population. Millets are an excellent source of all essential nutrients like protein, carbohydrates, fat, minerals, vitamins, and bioactive compounds. However, the nutrients, bioactive compounds, and functions of cereal grains can be influenced by the food preparation techniques such as decortication/dehulling, soaking, germination/malting, milling, fermentation, etc. This study discusses the nutritional and functional changes in millet during different traditional/modern processing techniques, based on more than 100 articles between 2013 and 2020 from Web of Science, Google Scholar, FAO, and USDA databases. Our results concluded that processing techniques could be useful to combat undernourishment and other health issues. Moreover, this review provides detailed information about millet processing, which is advantageous for industry, consumers, and researchers in this area.